170

g

prawns; peeled and deveined

170

g

scallops

¼

cup

orange juice

2

tsp

rice wine vinegar

1

Tbs

sesame oil

½

tsp

dry mustard powder

2

tsp

salt

4

tsp

black pepper

2

large

spring onions; thinly sliced

1

Tbs

fresh dill; chopped

1

tsp

chives; chopped finely

1

small

lettuce

1

Arrange the prawns and scallops on a plate in a steamer basket. Sprinkle with 1 tsp each orange juice and rice vinegar.

2

Place steamer over boiling water in a wok or large skillet and cover. Cook to 8 minutes until prawns are cooked through.

3

Meanwhile, stir together remaining orange juice, rice wine vinegar, sesame oil, mustard powder, salt and pepper in a medium bowl. Mix in spring onion, dill and chives.

4

Transfer hot seafood to bowl with vinaigrette, toss to coat well. Serve warm on lettuce lined plates.